Corn Succotash

This easy Succotash recipe is a quick, 30-minute, one-pot side or budget-friendly main course that pairs sweet corn, buttery lima beans, and tangy tomatoes with a spiced butter sauce for one ridiculously delicious dish!

5 from 1 vote

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Course: Side Dishes

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: servings

Author: Jennifer Stewart

Ingredients

2 tablespoons olive oil
1/2 cup red onion diced
1 tablespoon minced garlic
3 cups fresh or frozen corn
2 cups frozen Lima beans thawed
2 cups green beans fresh or frozen, cut
1 red bell pepper diced
1 pint cherry tomatoes halved
2 tablespoons salted butter
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley chopped

Instructions

Heat the olive oil in a large saute pan and cook the onion, garlic, corn, green beans and lima beans for 5 minutes.
Add the bell pepper, cherry tomatoes, butter, salt, pepper and paprika and cook for another 2 to 3 minutes.
Remove from the heat and top with parsley.
Enjoy.

Notes

If you’d prefer some meat, feel free to add bacon or ham to the dish.
Add squash, carrots, cauliflower, or jalapenos for added veggies and a touch of heat!
Feel free to add a bit of heavy cream to make the sauce a little more luscious.
Top with cheddar cheese and bake to turn it into a succotash casserole.
Made a Louisiana-style succotash by adding in ¼ teaspoon of Cajun seasoning and diced andouille sausage.
For a southern-style succotash, add in some sliced okra!

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